Manufacture of leavened bread



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I W l t ta Maw-W 0F PITTSBURGH, PENNSYLVANIA.

MANUFACT'lIRE O15 LEAVENED BREAD.

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To all whom it may concern: i

lie it known that we, llnnnr it. Kennett and ROY liwiu, both citizens oi. the United Eitates, residing in llittsburgh, Allegheny county, State of llennsylvzmia, have invented certail'x new and useful improvements in the ll'lanufacture ot lieavencd Breath (ll/ass ll and we do hereby declare the following to be a full, clear, and exact description ot the inrcntiom such. as will enable others slrillei'fl. in the art to which it appertains to make and use the same.

The present invention relates to certain new and usetl ul improvements in the manu l acture oi: leavened bread" 'l he invention is based upon the discovery that the use oi lanolin (the refined. product obtained from the crude grease or 'liatltnown as wool grease), when used as a shortenino', in the manufacture of leaveiied breath tent s to develop the gluten and to give the loai a better expansion. llt is round that when lauolin is used as the siortening agent the resulting loaf of; leavened bread larger in volume than the loat obtained by the use of any ot the usual shoi'teiiiiugs either liquid or of lard-like consistency.

The best refined lanolin is slightly creamy in color and somewhat softer than lard,and is readily incorporated with the other elefpecification of Letters Patent.

Application filed December 13, 1919.

Patented @lluly ll, lltllflll.

Serial No. 3%,515.

ments of the dough agency of. any ellicient mechanical mixer.

he quantity of lanolin employed as. the shortening agent, iii-accordance With our invention, may be from one-fourth to one-tifth less by Weight than that 01 the quantity of lard customarily used and it can be made available at a price less than that of lard. Moreover, it is a superior shortening agent in the manufacture of leavened bread because of its beneficial effect upon the gluten ot' the Flour as hereinbeiore referred to and in its property of giving the loaf a superior texture and an. increased expansion.

llt will, or course, be understood dough batch in which the lanolin is to be-1ncorporated, will, in addition tothe flour, contain the yeast and; other ingredients customary or useful in the manufacture of leavened bread, and that the batch will be fermented and baked in the usual manner.

Nhat We claim is In the manufacture of leavened bread, incorporating lanolin in the dough batch as a shortening agent, "fermenting, and baking the loaf; substantially as described.

ln testimony whereof we hereunto allix that the our signatures. v

HENRY A. KOHli TAN. ROY lRVll l.

batch through the all 

